This is our favorite Saturday morning recipe. I originally got it from my friends Chantal and Shane Valentine, authors of the Baby Cuisine Cookbook.
I recently discovered Bob’s Red Mill–(Gluten Free) All Purpose Baking Flour. I was hesitant at first and thought it might make our pancakes taste funny (as many gluten free items do). However, I was surprised by how delicious they turned out and my whole family gobbled up every last pancake. With a little experimenting, I found that Bob’s All Purpose Baking Flour usually works as a perfect substitute for regular flour. Of course if you prefer whole wheat, spelt or white flour, those all work great too in this versatile recipe. By adding nutrient dense, Mila to the recipe, one batch of pancakes has 17 grams of fiber and over 22 grams of protein. That is a good start to my weekend! Best served with organic 100% pure maple syrup, bacon, and coffee.
Mix together in a large bowl and start heating your pan or grill over medium:
1 cup buttermilk, milk or yogurt
1 tablespoon butter or coconut oil
1/2 mashed banana
1 cup Gluten Free All Purpose Baking Flour
1-2 tablespoons Mila (chia)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Add some coconut oil into heated pan and then pour pancakes in to begin cooking.